Peach Habanero Smoked Wings to kick off the first Football Sunday.  Fall-off-the-bone hickory smoked wings combined with a sweet and spicy peach habanero sauce finished with some homemade honey butter and served with creamy ranch dipping sauce.

Football is back baby! We couldn’t be more excited- by far our favourite time of year. So many good recipes to make week after week for game day. We’re starting off with something end of summer fall–ish and classic game day food with some wings.

PEACH HABANERO SAUCE

To make the sauce, start by sautéing the peaches in a bit of oil in a frying pan. Soften them up so that they can blend more easily in the blender and transform into a sauce. Cook them with some onions, garlic, cayenne, habaneros to season and amp up the flavor, add some vinegar, salt to break down those peaches and create a smoother sauce. Once blended, return to the pan to thicken with a cornstarch slurry. Simmer until it becomes a sauce like consistency and add some hot sauce if needed for more spice.

SMOKER

I’ve got a Traeger smoker so I chose that as my vehicle to cook the wings. But they can easily be done in the oven for a similar cook and ETA. Look for that internal temperature of 165 degrees F to ensure the meat is fully cooked. Season the wings before hand with your dry rub of choice. Use what you typically use for dry rub spices, its just to get an initial flavor going. I love the smoker because the wings get that extra smoky flavor, however it doesn’t give them that final crispy crunch. For that I recommend either cranking up the heat for the final minute or broiling quickly in the oven.

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Print Recipe

Peach Habanero Smoked Wings

Hickory smoked wings tossed in a sweet and spicy peach habanero sauce served with hot honey butter and creamy ranch sauce.

Prep Time20 minutes mins

Cook Time1 hour hr

Course: Appetizer

Keyword: appetizer, chicken wings, football, habanero, party food, peach, smoker, traeger

Ingredients

• 4 lbs chicken wings
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 2 peaches, diced pit removed
• 4 habanero peppers
• 1/3 cup white onion, diced
• 3 garlic cloves, minced
• 1 tbsp honey
• 1/2 tsp cayenne pepper
• 1/4 white vinegar
• 1/2 tsp kosher salt
• 1/2 tsp cornstarch
• 2 tbsp cold water
• 1 tbsp hot sauce or tabasco (optional)

to serve

• hot honey butter
• ranch sauce
• green onions to garnish

Instructions

• When ready to cook: set the Traeger temperature to 350 degrees F. Preheat with lid close.
• In the meantime prep the wings: Pat dry wings with paper towel. Toss the wings in all of the spices mixture together.
• Place the wings directly on the grill. Cook turning halfway until internal temperature reaches 165 degrees F. About 1 hour. For extra crispy, increase the heat of the grill to 400 degrees F and cook an additional 1-2 minutes.
• Peach habanero sauce: in a saucepan, heat a bit of cooking oil. Add the diced peached with the onions and cook to soften about 4 minutes. Stir in the garlic, honey, vinegar, salt and cayenne powder. Cook an additional 2 minutes and transfer to a blender until smooth. Return to the pan, stir in the cornstarch slurry and simmer until thickened into a sauce. Add additional heat by stirring in some hot sauce. taste and adjust seasoning.
• Toss the wings in the sauce and serve with hot honey butter, ranch dipping sauce and garnish with green onions. Enjoy!